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Cowboy casserole is a hearty one-pan meal that's ready in under an hour! It's loaded with ground beef, corn, spinach, and topped with tater tots and cheese.
1. In a cast iron skillet, brown ground beef with onions, then drain grease. 2. Add chili seasoning, a can of Rotel diced tomatoes and tomato paste.
Get the Cowboy Casserole recipe. ... even be customized to your family's preferences—decrease the baking time for a more pudding like texture or bake a little longer for a bit of a crunch. ...
Potatoes au gratin – Cooking technique of creating a browned crust (potatoes gratiné) Green bean casserole – American dish from the 1950s Hotdish – Casserole from the American Upper Midwest – typically contains a starch , a meat or other protein, and a canned or frozen vegetable, mixed with canned soup
A hotdish (or hot dish) is a casserole that typically contains a starch, a meat, and a canned or frozen vegetable mixed with canned soup. The dish originates in the Upper Midwest region of the United States, where it remains popular, particularly in Minnesota, South Dakota, Wisconsin, North Dakota, and Montana. Hotdish is cooked in a single ...
This last item, the "marrow gut", was a key ingredient. Davidson quotes Ramon Adam's 1952 Come An' Get It: The Story of the Old Cowboy Cook, which reports that this is a tube, between two of the calf's stomachs, filled with a substance resembling marrow, deemed edible only while the calf is young and still feeding on milk. This marrow-like ...
Ingredients. 3 large russet potatoes, sliced. 1 pound ground beef, browned and seasoned. 2 onions, sliced, rings separated. 1 can diced tomatoes. 1-½ green bell peppers, chopped
American cookbooks from the 1800s have recipes for "little pigs in blankets", [2] but this is a rather different dish of oysters rolled in bacon similar to angels on horseback. The modern version can be traced back to at least 1940, when a U.S. Army cookbook lists "Pork Sausage Links (Pigs) in Blankets". [3]